Salsa, cha cha cha!

Oh, how I miss Mexican food.  I never knew how good I had it (with access to authentic Mexican cuisine EVERYWHERE) until I graduated and left Arizona.  After leaving Tucson, my cravings and Mexican palate were never fully satisfied until I moved to LA.  Here in Geneva, the only salsa one can find is in the Old El Paso section (which disgusts me) and I cannot touch anything in that aisle anyway as it's all full of gluten.  Hmph.  Ben made (and devoured as he was on the phone with me) his famous  homemade guacamole the other day and I thought I would give it a shot.  I have the avocado and the salsa shouldn't be too difficult to make...

Homemade Salsa 

• 2 pounds tomatoes
  
• 2 pounds tomatoes, chopped
• 2 cloves of garlic (pressed)
  
• 2 tablespoons lemon juice
• 2 teaspoons salt
• 2 teaspoons chili powder pepper
  
• 1/2 teaspoon ground cumin
• 1 medium onion, chopped
• 1/4 bunch fresh cilantro, chopped  

1.  Bring a large saucepan of water to boil. Place 2 pounds tomatoes into water for 3 minutes to loosen skin and set color. Drain, peel and crush (i placed half in my processor and chopped the rest).

2.  Mix chopped tomatoes, garlic, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Stir. Bring to a boil. Mix in onion and cilantro. Continue boiling until onions are soft and mixture has reached desired consistency. Taste and add more salt, coriander, or garlic as needed. Remove from heat. Refrigerate until serving.

Yummy!